Pink Champagne Cupcakes




2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups granulated sugar
3/4 cup champagne (the sweeter the better)
6 egg whites
4-5 drops red food coloring

For the champagne buttercream frosting:

3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
4-5 drops red food coloring


1. Preheat oven to 350 degrees F.  Line two muffin tins with cupcake liners. In medium bowl, sift flour, baking powder and salt, set aside.

2. In a large bowl, beat together butter and sugar until fluffy. Alternate adding flour mixture and champagne into the butter/ sugar mixture.

3. In separate large bowl, beat egg whites until stiff peaks form. Gently fold 1/3 of the egg whites into batter to lighten it, then fold in remaining egg whites.  Use ice cream scoop to fill the cupcake liners approximately 2/3 full.

4.Bake 20-22 minutes. Check by inserting a toothpick into the center, cupcakes are done when the toothpick comes out clean.

For the frosting:
1. Using mixer, beat together powdered sugar and butter. Mix on low until thoroughly blended, and then on medium for another 2 minutes. 

2. Add vanilla and champagne, then beat on medium for another minute. Scoop frosting into a decorating bag fitted with a large decorating tip of your choice (I used a large star tip). Pipe frosting and decorate with sprinkles or sugar pearls.

Recipe adapted from Culinary Serendipity.


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